Lemon Pork with Mushrooms Recipe

Lemon Pork with Mushrooms  Recipe
Lemon Pork with Mushrooms Recipe photo by Taste of Home
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Lemon Pork with Mushrooms Recipe

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This is my family's favorite go-to healthy dish you wouldn't guess is good for you. A little squeeze of lemon gives these crispy, seasoned chops a bright boost. —Christine Datian, Las Vegas, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 large egg, lightly beaten
  • 1 cup seasoned bread crumbs
  • 8 boneless thin pork loin chops (2 ounces each)
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 pound sliced fresh mushrooms
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1 tablespoon lemon juice
  • Lemon wedges, optional

Directions

Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere.
In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm.
Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges. Yield: 4 servings.

Test Kitchen tips
  • When adding a crumb coating, keep one hand for the wet ingredients (pork chops and eggs) and the other for the dry ingredients (crumb mixture) for less mess.
  • A one-pound pork tenderloin can be substituted for the pork chops. Cut the tenderloin into eight slices then pound to 1/4-in. thickness.
  • Cooking the pork chops in batches keeps them from overcrowding the pan. More space means less steam and a crispier crust.
  • Originally published as Lemon Pork with Mushrooms in Simple & Delicious December/January 2018

    Nutritional Facts

    1 serving: 331 calories, 15g fat (5g saturated fat), 109mg cholesterol, 601mg sodium, 19g carbohydrate (2g sugars, 1g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

    • 1 large egg, lightly beaten
    • 1 cup seasoned bread crumbs
    • 8 boneless thin pork loin chops (2 ounces each)
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 1/2 pound sliced fresh mushrooms
    • 2 garlic cloves, minced
    • 2 teaspoons grated lemon zest
    • 1 tablespoon lemon juice
    • Lemon wedges, optional
    1. Place egg and bread crumbs in separate shallow bowls. Sprinkle pork chops with salt and pepper; dip in egg, then coat with crumbs, pressing to adhere.
    2. In a large skillet, heat oil over medium heat. In batches, cook pork until golden brown, 2-3 minutes per side. Remove from pan; keep warm.
    3. Wipe pan clean. In skillet, heat butter over medium heat; saute mushrooms until tender, 2-3 minutes. Stir in garlic, lemon zest and lemon juice; cook and stir 1 minute. Serve over pork. If desired, serve with lemon wedges. Yield: 4 servings.

    Test Kitchen tips
  • When adding a crumb coating, keep one hand for the wet ingredients (pork chops and eggs) and the other for the dry ingredients (crumb mixture) for less mess.
  • A one-pound pork tenderloin can be substituted for the pork chops. Cut the tenderloin into eight slices then pound to 1/4-in. thickness.
  • Cooking the pork chops in batches keeps them from overcrowding the pan. More space means less steam and a crispier crust.
  • Originally published as Lemon Pork with Mushrooms in Simple & Delicious December/January 2018

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